The best lamb for all is the early spring lamb. What better way to serve it as in this Stuffed Leg of Lamb Recipe, slow roasted with pungent garlic and a good sauce. Delicious served hot but this recipe also makes a lovely cold-cut for sandwiches and light lunches.
Prep Time: 30 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 2 hours
- 2 ½ lb/ 1.2 kg boneless ½ leg of lamb (1.5 kg if bone still in)
- Large handful of flat leaf parsley leaves, roughly chopped
- 3 large cloves garlic, finely sliced
- 2 ½ oz/ 70g cubed pancetta or bacon
- 3 tbsp extra virgin olive oil
- Sea salt and pepper
- 5 fl oz/ 150ml good red wine
- 3 ½fl oz/ 100ml veal or beef stock
- 2 tsps ice cold butter cut into tiny pieces
- Preheat the oven to 350°F/170°C/Gas mark 4. Remove string from leg of lamb and open out the joint, skin side down. Slash any thick parts of meat so the joint lays flat to the board.
- Evenly sprinkle the parsley, garlic and Pancetta over the surface, and then sprinkle generously with the olive oil. Season well with salt and pepper. Roll the joint back up and tie securely with kitchen string.
- Place the joint into a large roasting tin and cook for 1 hour (rare) 1 hour 15 mins for medium. Tightly wrap the joint in foil and leave to rest for 10 mins.
- Meanwhile, carefully pour off any fat from the roasting tin and place it on a medium heat on top of the stove. Pour in the wine carefully scraping up all the juices stuck on the bottom and reduce to a sticky glaze. Add the stock, stir well and reduce by half. Strain through a fine sieve into a small saucepan and add the butter and shake the pan gently until all the butter is absorbed. Check and adjust the seasoning.
- Slice the lamb and serve immediately on a bed of wilted spring greens, surrounded by the sauce.